#MeatfreeMonday: Mushroom and Parsnip Rosti Pie

by Olga Alexandru

#MeatfreeMonday: Mushroom and Parsnip Rosti Pie

This is one of Jess’ favourite recipes. As autumn creeps up on us this is the perfect dish for a cool evening. It’s healthy and satisfying but warm and gooey at the same time. Yum!

Mushroom and Parsnip Rosti Pie

Serves 6
Preparation time 30 minutes
Cooking time 40 minutes

  • Olive or rapeseed oil
  • 750g mushrooms (I use a mixture of portobello, chestnut and wild mushrooms, if I can get them), roughly chopped into chunky pieces
  • Sea salt and freshly ground black pepper
  • 3 cloves of garlic, peeled and sliced
  • Small bunch of thyme, leaves picked
  • 2 red onions, peeled and sliced
  • 2 carrots, peeled and finely chopped
  • 1⁄2 a swede (250g), peeled and finely chopped
  • 200ml white wine or vegetable stock
  • 1 tbsp Worcestershire sauce (I use a vegetarian version called Henderson’s Relish)
  • 1 tbsp Dijon mustard
  • 2 tbsp wholegrain mustard
  • Small bunch of fresh flat-leaf parsley, roughly chopped
  • 2-4 tbsp crème fraîche (optional)
  • 4 parsnips, scrubbed clean

First of all, get your biggest frying pan on a high heat (I use a large cast-iron sauté pan that can go into the oven) and add a good glug of oil. Add enough mushrooms to cover the base of the pan, season with salt and pepper, and sauté until nicely brown and beginning to crisp at the edges. Transfer to a bowl and keep frying the rest in batches until all the mushrooms are golden.

When all the mushrooms are in the bowl, put the pan back on the heat and add another lug of oil. Add the garlic, thyme, onions, carrots and swede, season with a good pinch of salt and pepper and cook on a medium heat for 10 minutes, until softened and starting to brown. Preheat your oven to 200ºC/fan 180ºC/gas mark 6.

Next, add the cooked mushrooms and the wine or stock, and simmer until almost all the liquid has evaporated. Now add the Worcestershire sauce, mustards, parsley and crème fraîche, if using, and cook gently for a few more minutes, until you have a rich gravy. Taste and add more salt and pepper if needed. Grate the parsnips into a bowl and season with salt and pepper.

Transfer your mushroom mixture to an oven dish if necessary, then pile the parsnips on top, leaving a little gap around the edge. Drizzle generously with oil and bake for 40 minutes, until golden brown and crispy. Serve with some cheerful greens – I sauté some chard with a little chilli and lemon zest.

Original Source: The Pool

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